Treat a Week Recipes

Friday, December 27, 2013

I loved cinnamon buns as a child—they were a rare treat from the
donut shop or grocery store.In high
school, while working in the local shopping mall, during the break of my shift I
used to reward myself with Cinnabon’s 900-calorie cinnamon bun.These were extra-large, warm, and super
cinnamon-y rolls like no others I had experienced.

I haven’t eaten at a Cinnabon in decades, but my passion for
these treats never abated.Last year my
friend Liz shared an easy cinnamon bun recipe that requires no yeast.It is healthier than traditional recipes that
call for much more sugar and butter.This version is an adaptation of Liz’s recipe.

3.For the dough, in another small bowl melt 2 tablespoons of
butter and cool.Then add buttermilk and
set aside.In a large bowl, mix flour,
sugar, baking powder, salt and baking soda.Add the wet ingredients to the flour mixture and stir with a wooden spoon
until the liquid has been absorbed.Gently knead to incorporate remaining flour.

4.On a well-floured surface (such as a baking sheet, which will
contain the mess), continue to knead the dough for 1 minute.Pat the dough into a 12 x 9 inch rectangle.

5.Melt the remaining tablespoon of butter and use your fingers to
spread it on the dough.Spoon the
filling evenly across the dough leaving a 1/2-inch border.Use your fingers to firmly press the filling
into the dough.

6.Roll the dough along its long edge, pressing firmly to form a
tight log.Pinch the edge to seal.

7.Use dental floss to cut the log into thirds; then further cut
each piece into thirds.To do this, slide
the floss under the log and cross the ends to cut through the dough.

8.Place each roll sideways into the pan (see photo below).Pinch the ends if
needed and gently press to flatten and adhere the filling to the dough.

9.Cover with foil and bake for 10 minutes.Remove foil and bake for a further 10-15
minutes until the buns are lightly browned.

10.While the buns are baking, in a medium sized bowl make the glaze
by mixing the cream cheese and buttermilk.Slowly add the powdered sugar until the glaze is smooth.Set aside.

11.Once the buns have baked, cool for five minutes and then spoon
on the glaze.Serve immediately from the
pan or transfer to a platter.

Saturday, December 7, 2013

My friend Ashindi made this treat
for me a couple of years ago. It’s
a delicious and unusual chocolate cake which is perfect for the Christmas season.

Earl Grey is a type of black tea
flavored with bergamot oil, which is extracted from the rind of the bergamot orange. It is thought to have been
created for Charles Grey, British Prime Minister in the
early 1830s. Earl Grey tea has long been used
to flavor baked goods, confections, and sauces.

2.Sauté semolina, cardamom, nutmeg and saffron until
mixture is fragrant and light golden brown. This will take 15-30 minutes
depending on the pot and the heat. Semolina can burn quickly so stir
constantly and pay attention to the mixture closest to the bottom of the pot.3.Add 16 ounces almonds and stir for 2 minutes.
Then add condensed milk and stir until well mixed.4.Divide mixture into two 9x9 inch metal baking
pans. Use the back of a spoon to distribute the mixture evenly.

5.Sprinkle with remaining almonds, pistachios and poppy
seeds. Press with the back of a spoon to ensure that nuts and seeds
adhere.

6.Cool for 30 minutes at room temperature. While
still warm, use a sharp knife to cut into squares or diamonds.

7.Store in an airtight container lined with wax
paper. Will keep in the refrigerator for 2 weeks and in the freezer for 6
months.

For dessert I made this ice cream which includes apples and
honey, which symbolize a sweet new year.The
Ashkenazi community first linked these ingredients with Rosh Hashanah in late
medieval times; now the association is widespread throughout the Jewish
community.

The apple has particular significance for several reasons: Rosh Hashanah is
believed to be the day when God created Adam and Eve in the Garden of Eden and the garden is believed to have had the scent
of an apple orchard; ancient Jews believed apples had healing properties; the apple is also considered by some to represent the feminine aspect of God and eating apples represents our hope of being well-judged by him.

This ice cream can be served alone or as an accompaniment to
honey or apple cake.Other dishes that
can be served at Rosh Hashanah include pomegranate couscous, noodle kugel, and
honey cake.Each of them contain some of
the ingredients associated with this holiday.

1.In a medium saucepan, combine the
spiced apples ingredients. Cook over
medium heat, stirring often, until the apples are tender and all the liquid has
evaporated.This should take about 10
minutes. Let the apples cool and then
place them in the fridge to chill.

2.Pour 2 cups
of heavy cream into a large bowl and set aside.In a separate bowl, whisk the egg yolks until smooth.

3.Combine the
milk, sugar, salt, and remaining heavy cream in a medium saucepan over
medium heat. Once the mixture is warm and just begins to bubble, slowly
pour about half of it into the bowl with the egg yolks, whisking
constantly.Return the mixture to the
saucepan over medium high heat.

4.Cook the
mixture, stirring constantly and scraping the bottom, until it thickens and
coats a spatula or spoon (about 170-175° F). Pour the mixture through a
strainer into the large bowl with cream (this will remove any egg that has
cooked).

5.Mix in the
vanilla and vodka.Thoroughly chill the mixture
in the refrigerator for 8 hours or overnight.Lay plastic wrap on the mixture so that a skin does not form.

6.Pour the
mixture into the bowl of an ice cream maker, and prepare according to the
manufacturer’s instructions.About 10
minutes before the end of the cycle, add apple sauce to the ice cream.

7.In the final
minute, add the cooled spiced apple mixture until well incorporated.

MY PROFILE AND EMAIL

Welcome to TREAT A WEEK, which features original recipes from around the world. Although I have a soft spot for dessert and brunch, my recipes cover all meals. I try to bring a cultural and historical perspective to food, and love to feature recipes specific to less known holidays. I hope you will enjoy reading this blog. Please feel free to comment - including questions and constructive criticism.
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Unless otherwise noted, all recipes are the original creation of AKR. All photos by AKR and LPJ. Please do not post or publish without citing. Contact me if you have any questions: treataweek (at) gmail (dot) com.